Baked Eggplants with Feta
Description
A tasty appetizer for any gathering. For the filling, you can use regular tomatoes. Vegetable oil can be replaced with olive oil. The dish is easy and simple to prepare. Even a beginner can handle it. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Wash the eggplants. Cut in half.
- 3
Step 3
Pour 1 liter of cold water into a bowl. Add 1 tbsp salt. Stir. Submerge the eggplant halves in it. Let stand for 30 minutes.
- 4
Step 4
When the time is up, remove the eggplants from the water and shake off the liquid. Place the halves in an ovenproof dish. Make several cross-shaped cuts. Season with salt and add pepper to taste. Bake the eggplants in an oven preheated to 200°C for 30 minutes.
- 5
Step 5
While the eggplants are baking, make the filling. Heat vegetable oil in a skillet. Add finely chopped onion and garlic. Sauté until softened. Add tomato paste and water and simmer for 5 minutes.
- 6
Step 6
Add the chopped tomatoes, salt, and pepper. Simmer until the tomatoes soften.
- 7
Step 7
Remove the prepared filling from the heat.
- 8
Step 8
Spread the flesh of hot eggplants toward the edges.
- 9
Step 9
Place half of the filling in the center of the eggplants. Spread feta on top.
- 10
Step 10
Spread the second half of the filling on the feta.
- 11
Step 11
Place the prepared eggplant in an oven preheated to 180 degrees for 20–25 minutes.
- 12
Step 12
When the time is up, remove the baking dish with the eggplants. Serve the appetizer hot, or chill it first.
- 13
Step 13
Serve immediately or slightly cooled.